Temperatures are slowly dropping and as the nights are closing in, there’s an ever-present chill in the air. It’s soup season! This soup is packed with good things and makes for a deliciously hot and hearty meal. I’m testing new recipes using my slow-cooker and this soup is perfect for starting in the morning. Be prepared for wonderful aroma’s greeting you as you walk in the door to a home cooked meal! There’s nothing like a bowl of homemade soup to warm you up on a chilly evening.
Vegetarian Crockpot Chili
2 cups, of dried bean mix (I love Costco’s Gourmet Bean Blend-Epicurean Speciaity)
1 can (28 ounces) of whole tomatoes
2 cans (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 1/2 cups of onions, diced
2 cups celery, diced1 green pepper, diced
1 small jar, diced jalapeno peppers (optional)
8 cups of water
1/2 teaspoon, fresh ground pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cocoa
1 tablespoon sugar
1 1/2 tablespoons, chili powder
1 1/2 tablespoons, cumin
1/2 teaspoon, Kosher salt
After the beans have cooked 8 hours add:
1/2 – 3/4 cup, acini di pepe pasta
1/4 cup, red quinoa
Carefully pick through beans and remove any foreign particles. Place dried beans in a large sieve and rinse under cold, running water. Empty beans into a large, dutch oven and add 6 cups cold water. Soak overnight (or a minimum 4 hours) and strain water and beans through a sieve or colander. Rinse beans with cold water and set aside.
In a large slow-cooker, add whole tomatoes and mash with a potato masher. Add tomato sauce, vegetables and spices. Add beans, cover and cook on low for 8 hours Add acini di pepe pasta and red quinoa and cook for another 2 hours with lid off. Serve with shredded Cheddar cheese and crushed corn chips.
Time saving tip: This soup freezes beautifully, and is a great make ahead meal when life gets hectic and there’s no time to cook. Enjoy! Annie